Condensed Milk Brownies (4 Ingredients, Dairy-Free)

These Condensed Milk Brownies are super simple brownies made with just 4 ingredients, but no dairy, no eggs, no oil, and no sugar beyond the condensed milk, making them lower in sugar than classic brownie recipes.

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While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Condensed Milk Brownies

These Condensed Milk Brownies are super simple brownies made with just 4 ingredients, but no dairy, no eggs, no oil, and no sugar beyond the condensed milk, making them lower in sugar than classic brownie recipes.

5 from 2 votes

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Prep Time: 10 minutes mins

Cook Time: 28 minutes mins

cool down: 10 minutes mins

Total Time: 48 minutes mins

Course: Dessert

Cuisine: American

Servings: 12 squares

Calories: 184 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 1 can Coconut Condensed Milk - (note 1)
• ▢ ⅓ cup Unsweetened Cocoa Powder
• ▢ ¼ cup Self-Rising Flour - (note 2)
• ▢ ½ cup Peanut Butter - (note 3)

Optional for flavors

• ▢ ¼ cup Chocolate Chips
• ▢ 1 teaspoon Vanilla Extract

Instructions

• Preheat the oven to 350°F (180°C). Line an 8-inch baking pan with parchment paper. Lightly oil the paper with cooking oil spray. Set aside.
• In a mixing bowl, add the condensed milk, cocoa powder, flour, peanut butter, and any of the optional ingredients if desired.
• Stir with a rubber spatula until the batter is sticky and smooth.
• Pour the brownie batter into the prepared pan.
• Bake the brownies for 25 minutes for a gooey texture or for 28 minutes for a fudgy texture. Check the baking time by inserting a toothpick in the center of the brownies. If it come out clean, the browneis are ready.
• Let them cool down for 5 minutes in the pan. Sprinkle 1/4 cup of chocolate chips on the top of the warm brownies to let them melt in. Cool on a cooling rack for 30 minutes before slicing in to 12 squares.

Notes

Note 1: Coconut condensed milk is a dairy-free version of classic condensed milk. A can of coconut condensed milk weighs 11.25oz (325g). You can swap for classic condensed milk using the same amount, if you use dairy in your kitchen.

Note 2: This is equivalent to 1/4 cup of all-purpose flour + 1/3 teaspoon of baking powder + a pinch of sea salt. You can use gluten-free self-rising flour in this recipe if you follow my GF guide.

Note 3: You can also use almond butter or cashew butter. For nut-free options, use sunflower seed butter or tahini.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

Storage: Store the brownies in an airtight container for up to 4 days at room temperature or in the fridge for extra fudgy texture.

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Nutrition

Serving: 1brownie | Calories: 184kcal | Carbohydrates: 22.6g | Protein: 5.3g | Fat: 9.2g | Saturated Fat: 3.4g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 3.5g | Sodium: 80.5mg | Potassium: 209.4mg | Fiber: 1.5g | Sugar: 17.8g | Vitamin A: 71IU | Vitamin B12: 0.1µg | Vitamin C: 0.7mg | Vitamin D: 0.1µg | Calcium: 86.9mg | Iron: 0.6mg | Magnesium: 37.7mg | Phosphorus: 123.8mg | Zinc: 0.7mg

Ingredients and Substitutions

You only need four simple ingredients to make this recipe. Here’s how to pick and swap them.

• Coconut Condensed Milk – This provides the primary sweetness and moisture for the brownies. It acts as a binder and replaces the need for eggs and oil. I’m using a dairy-free version, but you can use classic condensed milk if you’re not trying to avoid dairy.
• Unsweetened Cocoa Powder – This gives the brownies their rich, chocolate flavor. Make sure you’re using unsweetened cocoa powder to control the sweetness of the final product.
• Self-Rising Flour – This gives the brownies some structure and lift. You can also use all-purpose flour by adding baking powder and a pinch of salt to get the same effect. I believe a gluten-free self-rising flour would also work well.
• Peanut Butter – This adds a rich, nutty flavor and a fudgy texture. You can use other nut butters like almond or cashew butter. For a nut-free option, sunflower seed butter or tahini also work.

How to Make Condensed Milk Brownies

This recipe is super easy to whip up. Here’s how in pictures.

Carine’s Baking Tips

Let me share a few more tips for a perfect brownies.

• Mind the Bake Time – The baking time is key to getting the right texture. For a gooey brownie, bake for 25 minutes. For a fudgy brownie, bake for 28 minutes.
• Sweetness Boost – If you prefer a sweeter brownie, you can stir in about a third of a cup of brown sugar with the wet ingredients.
• Add Flavor and Texture – For more depth of flavor, you can add a teaspoon of vanilla extract to the batter. For extra texture and a nutty crunch, stir in a third of a cup of chopped walnuts.
• Cool Completely – I know it’s tempting to cut into these right away, but letting them cool on a wire rack for 30 minutes allows them to set properly, giving you clean, perfect slices.
• Check for Doneness – A simple toothpick test works wonders. Insert a toothpick into the center of the brownies. If it comes out with moist crumbs but no raw batter, they’re ready.

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